Chicken with mushrooms

Ingredients for 8 servings:

• 1 ½ kg chicken(s), or 8 chicken legs
• 250 g mushrooms
• 2 shallots
• 1 onion(s)
• 2 garlic cloves
• 1 tomato(s)
• 50 cl crème fraîche
• 1 jar white wine, dry
• 2 glasses of chicken broth
• 50 g Clarified butter, or butter
• 1 egg yolk
• 1 lemon(s), juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

French chicken

Once the chicken is ready to cook, cut it into 8 pieces and sear it in a casserole dish with butter until golden brown. Ensure the meat is white and firm on all sides. Season with salt and pepper, cover, and simmer for 40 minutes over very low heat. After this time, remove the pieces and keep warm. Deglaze the pan with the white wine and add the peeled, seeded, and finely chopped tomatoes, as well as the shallots, finely chopped onions, and garlic. Pour in half of the chicken stock, cover, and simmer until the liquid has reduced by half. During this time, thinly slice the mushrooms and toss them in butter. Then pour in the rest of the chicken stock, cover, and simmer for 20 minutes. Add the mushrooms, then the crème fraîche to the casserole dish. Stir well and season to taste. Reduce the heat to low and let stand, covered. Before serving, place the chicken pieces and mushrooms in a preheated, deep serving dish. Then, whisk the egg yolk with a little lemon juice and quickly mix it with the sauce, then season to taste. Cover the chicken with the sauce and serve.